Polow-e Loobia ba Koofteh Rizeh (پلو لوبیا با کوفته ریزه) — Persian Rice with Black-Eyed Peas and Mini Soy Meatballs

• 450 gLong-grain Iranian rice (rinsed until water runs mostly clear)
• 18 gFine sea salt (for soaking and boiling rice; plus more to taste for peas and meatballs)
• 200 gBlack-eyed peas (dry) (picked over and rinsed)
• 2400 mlWater (for soaking and cooking (plus more as needed))
• 0.25 tspSaffron threads (ground and bloomed in hot water)
• 60 mlHot water (to bloom saffron)
• 45 gPlant-based butter (melted; use a soy-free brand if needed)
• 60 mlVegetable oil (divided)
• 120 gPlain plant-based yogurt (unsweetened; for yogurt tahdig)
• 30 gChickpea flour (for binding tahdig and meatballs)
• 250 gYellow onion (finely grated; squeeze lightly to remove excess liquid)
• 120 gTextured vegetable protein (TVP), fine granules (dry weight)
• 240 mlBoiling water (to hydrate TVP)
• 1.5 tspGround black pepper (divided)
• 2 tspGround turmeric (divided)

Instructions

1. 1

   Soak the black-eyed peas in 1200 ml water for 45 minutes at room temperature, then drain and rinse. Meanwhile, soak the rinsed rice in enough water to cover by 3 cm, adding 12 g of the salt; rest 45–60 minutes. Bloom saffron by stirring it into 60 ml hot water; cover and set aside.

2. 2

   Cook the peas: place soaked peas in a pot with 1200 ml fresh water. Bring to a boil over high heat, skim foam, then reduce to a gentle simmer. Cook 25–35 minutes until tender but not mushy. Drain well and cool; season lightly with 3 g salt and 1/4 tsp black pepper so the peas taste savory.

3. 3

   Hydrate TVP: put TVP in a bowl and pour over 240 ml boiling water. Cover 10 minutes, then fluff and squeeze firmly in a clean towel to remove excess moisture. This step is key for meatballs that brown well. Set aside while you prepare the onion and binding mixture.

4. 4

   Make the mini soy meatball mixture: combine squeezed TVP, grated onion, 20 g chickpea flour, 1 1/4 tsp turmeric, 1 tsp black pepper, and 3 g salt. Mix 2 minutes until tacky and cohesive; if it feels wet, add 5 g more chickpea flour. Rest 10 minutes so the flour hydrates and binds.

5. 5

   Shape and fry: roll into 60–70 mini meatballs (about 10–12 g each). Heat 30 ml oil in a wide skillet over medium-high heat (about 190°C surface temperature). Fry in batches 6–8 minutes total, turning often, until deep golden and crisp. Transfer to a rack or paper towel; keep warm.

6. 6

   Parboil the rice: bring a large pot of water (about 3 liters) to a rolling boil. Drain soaked rice and add it to the pot with the remaining 6 g salt. Boil 6–8 minutes, stirring once or twice, until the grains are long but still firm in the center. Drain in a colander and rinse quickly with 250 ml cool water.

7. 7

   Prepare yogurt tahdig: in a bowl, mix plant-based yogurt, 10 g chickpea flour, and 15 ml vegetable oil until smooth. Add 1/4 tsp turmeric for color if desired (from the measured turmeric). This creates a sturdy, crisp base. Keep it ready because the pot should be assembled while the rice is warm.

8. 8

   Layer and steam: heat 45 ml vegetable oil in a nonstick pot over medium heat for 1 minute. Spread the yogurt tahdig mixture over the bottom. Layer 1/3 rice, 1/2 peas, 1/2 meatballs, then repeat, ending with rice. Poke 5–6 steam holes. Cover lid with a towel and steam 10 minutes on medium-high, then 45 minutes on low.

9. 9

   Saffron finish and serve: melt plant-based butter and mix with the bloomed saffron. Drizzle over the top of the rice, re-cover, and steam 5 minutes on low to perfume. Fluff gently, keeping layers visible. Invert the pot onto a platter to release the tahdig, then serve with extra meatballs on top.